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Sunday Brunch: To Die for Buttermilk Waffles

Breakfast is one of my favorite meals to prepare. What’s not to love about the only meal in the day when sugar can be the centerpiece? There are endless options when creating a breakfast menu, and when breakfast becomes brunch, and you really start involving every taste bud and every food group, I’m a goner….

My greatest inspiration for creative brunch comes from a local small time diner in the Philadelphia suburbs called, “Classic Diner”. It’s name describes its appearance, classic and simple, but it’s menu is not only well thought out, but one of a kind!

Located in Malvern, PA.

With their generous portions, and great staff, each weekend breakfast stop, or mid-week lunch meeting, has left me satiated and smiling! My personal breakfast favorite is their peanut butter banana french toast with star anise infused honey…. Look at me, risking my health again for another amazing delicacy. Peanut butter stomach ache or not, it is really one of the most flavorful and well made takes on french toast I have ever had. Not to mention, the potatoes that share the plate. It isn’t enough to describe them, but with each meal comes thick chunks of red skin-on potatoes, seasoned and salted just enough to make them melt in your mouth! If you live in the area and haven’t given the Classic Diner your business, you are more than missing out! Like any restaurant where the food is worth eating, a table doesn’t come without a wait, but they also have a walk up bar in case you want a small bite and a coffee! It will become a favorite the minute you walk inside.

My inspirations grow more and more each day, but there is really something so special to me about seeing small businesses grow into such successful enterprises! I only hope that at some point in my lifetime I could be a part of something that grows to be such a staple in a community…

Maybe one day I will be serving my own faithful customers these to die for buttermilk waffles?

I have been updating my photos page and recently I added a couple of pictures from the brunch my Dad and I prepared for my family on Christmas morning.

Waffles, Farmer's Market Bacon, Potatoes.

These golden gorgeous waffles were definitely one of the family favorites. So loved, that they became one of Dad’s desserts for about a week after…. waffles and ice cream smells floating throughout my house every night for a week…. difficult to pass up? Yes.

The recipe is an adaptation of a Gourmet Magazine recipe for waffles topped with glazed bananas.

To Die for Buttermilk Waffles

Recipe makes 12 waffles

Before starting, melt the stick of butter, and let it cool to room temperature

2 cups all-purpose unbleached flour

3 heaping tablespoons sugar

2 teaspoons baking powder

1 teaspoon baking soda

3/4 teaspoon salt

2 cups buttermilk

1/2-1 cup skim milk

1 stick melted butter (room temperature)

2 large eggs

1. In a large bowl, combine the dry ingredients.

2. In a smaller bowl, using a whisk, combine the buttermilk, eggs, and melted butter … if you didn’t get a chance to melt it in advance, take it out of the microwave and submerge that bowl in a bowl with cold water while you whisk the butter for a few minutes can bring it down to room temperature …

3. Slowly pour the wet ingredients in to the dry ingredients and combine with a whisk or spatula. Do NOT overmix, if there are lumps it’s okay.

4. This is where the skim milk comes into play, in order to loosen up the batter a little bit, at your discretion, whisk in anywhere from a 1/2 cup of skim milk to a whole cup. You don’t want the batter to be too loose, but the extra milk does add some great flavor and really makes the batter a more usable consistency.

At this point it comes down to the way your waffle iron works. Probably about half a cup of batter will do the trick to fill up each well. I like to smooth out my batter… apparently so does my dad –

This will prevent any overflow...

If your iron alerts you when it’s done, pay attention, if it isn’t a reliable non-stick surface, you can use a brush or a soaked paper towel with tongs to coat the surface with some vegetable oil, but either way once you can pull your iron apart, you will know the waffles are done by their golden brown complexion.

These waffles can be served hot or cold. If you want to keep them warm before serving they can sit in a 250 degree oven! If you want to store them, a well closed Ziploc bag and a refrigerator will do the trick for a few days!

Now you have a recipe with very few steps that will leave you wanting to double it, or triple it, and scarf them all down! The buttermilk coupled with the healthy serving of butter makes the texture delectable, with a crisp outside and a velvety inside… And please, for their sake, don’t do them disservice by using cheap syrup! Heat up some maple syrup in the microwave till it is just warmed and enjoy a light sprinkle over each waffle. These guys are sweet enough so that syrup should come second, if it all! I love to put fresh strawberries or blueberries on top of my waffle before I let the syrup make itself known. That will keep the waffle from getting too soggy, and it also is one of the greatest flavor combinations.

Each Sunday I will feature a recipe to help you expand your breakfast or brunch menu. Start off your day right by focusing on making you, your family, and your friends something they will remember for the rest of the day! These waffles will certainly be that something, if not the only thing they remember!

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2 thoughts on “Sunday Brunch: To Die for Buttermilk Waffles”

WOW!! My mouth is watering AGAIN. That Christmas brunch you guys prepared was among the top 3 ever (including the 4 Seasons). You definitely have the touch. Thanks for sharing all of your recipes and experiences in such a tasty fashion. I guess we’ll have to try Classic Diner too…